I made Ginger Cranberry Scones and a few other ginger dishes, but I still had a lot of ginger left.
I wanted to use it up before it went bad, so I decided to make “tsukuda-ni” with it.
Tsukuda-ni is a popular Japanese side dish, cooked with sweetened soy sauce based sauce, until all the sauce is absorbed.
It has a strong flavor and is often enjoyed with a bowl of rice.
I added some salted kombu (shio-kombu) and roasted sesame seeds at the end.
It turned out wonderful!
Today I made inari-sushi and finished it off with the ginger tsukuda-ni and edamame.
The spiciness from the ginger was a nice kick.
Served with salad with homemade carrot dressing (this was delicious!: carrot, onion, white vinegar, sugar, salt, olive oil, Dijon mustard).
And a cup of miso soup.
I always like to have miso soup with rice.
